Bok Choy

A couple of days ago, Jon was off the mountain visiting a good friend. On his way up he did a Costco and grocery run. We try to buy the bulk of our goods off the mountain as most food stuff costs a dollar or two more up here. When he got home, he gleefully pulled two huge bags of these beauties out and exclaimed, “69 cents a pound!!” Yes. We have become those people. Gone are the days when either one of us would buy whatever we wanted without looking at the price. And although admittedly, in the beginning I really resented having to do this, it has become such a profound lesson in the stewardship of my money.

In any case, Bok Choy! We had talked about getting some in our next shopping trip, because the idea of making more stir fries has come up recently. So he got some and we made some. And it was lovely. I’m thinking of including it in a soup, using the crisp leaves as a wrap for my Tofu Dip, and pair them with wild mushrooms over rice. Wouldn’t that be gorgeous?

Bok Choy (aka celery mustard, pak choy and tai sai) is high in vitamins A and C, and has a high level of phytonutrients that are common to the cruciferous or cabbage family. My handy New Whole Foods Encyclopedia has this to say:

“Bok Choy is a cooling vegetable effective in cases of heat congestion in the lungs, which in the early stages would typically have symptoms such as fever, chills, dry cough, a sore throat, and thick mucus discharge. Bok Choy reduces pitta and kapha.”

Comments

I am loving this blog, the lines, graphics and photos as well as the substance! It’s so beautiful and yummy too!

Very much looking forward to seeing how Lunar Musings shifts.

As to Bok Choy – absolutely one of my most favorite vegetables. When I lived in the Philippines, I’d have eaten it every day with garlic as a stir fry if I could. These days, we eat lots of kale which grows almost wild around here year round.

Thanks, love! And don’t get me started on Kale! I. Love. Kale. Its the next whole foods I’ll be spotlighting. I could eat it everyday, but Jon isn’t a big fan, but left to my own devices… truly. every. single. day. 🙂 Thanks for stopping by my new little venture. I’m still hammering away on Lunarmusings. She hasn’t quite come into full vision yet.

Bok choy is one of my favourite vegetables too. I saute diced onion and garlic, and set aside. Then, I blanched the bok choy quickly and drain. Sprinkle the sauted onion and garlic, and add a dash of oyster sauce. It’s real quick to do. I love your pics 🙂